Vegan “Chicken” with Creamy Lemon-Garlic Sauce

We haven’t had our Chickpea tofu aka “chicken” in a while here. I was trying to think up something new for us and have been craving greens pretty badly today. Thus, this delicious creation was born! 
Since I have already posted my recipe for chickpea tofu I’ll just include a link instead of retyping it all out.

The only difference is that I shaped them to look like chicken breast cutlets instead of cutting them into strips before cooking. 
I placed the “chicken” over a bed of quinoa topped with fresh chopped greens, and drizzled with a creamy lemon-garlic sauce. (Recipe below) This recipe is vegan, gluten free, soy free, corn free, and processed sugar free. Hope you enjoy! 

Vegan chickpea “chicken” with creamy lemon-garlic sauce. 

Creamy Lemon-Garlic Sauce:

1 cup broth

1/2 cup chopped onion

2 TBLS raw unsalted cashews

2 TBLS olive oil

3 cloves garlic

1/2 tsp sea salt

1/4 tsp pepper

1 tsp honey or pure maple syrup

Juice from one lemon (I got 1/4th cup.)

1/4 cup water + 1 TBLS tapioca starch mixed in
***For the chickpea “chicken” recipe follow link. Shape into cutlets instead of cutting into strips before baking.
Other ingredients:

3 cups cooked quinoa

3 cups (or more) of your favorite salad greens, chopped

  1. Prepare chickpea “chicken” as described in above link.
  2. Put all sauce ingredients into small sauce pan, except lemon juice and water+tapioca starch mix.
  3. Simmer in pan on low-medium for 10 minutes. 
  4. Place in blender. Add lemon juice.
  5. Blend until creamy. Will be a bit “runny”
  6. Place back in sauce pan, adding the water+tapioca starch mixture.
  7. Heat on low stiring continuously until sauce thickens to desired consistency. 
  8. Place prepared quinoa on plate, add greens, then top with chickpea “chicken” (I cut mine first) then drizzle with sauce.
  9. Serve immediately and enjoy!! 

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